Cashew Chicken & Fried Rice

Cashew Chicken & Fried Rice Recipes

These classic dishes are from Mary Davis, former Home Economics teacher at Lakeview Junior High. I never had the privilege of taking her class as a student, but when I worked at Lakeview as an Instructional Assistant, Mary and I bonded over our love of food. She gifted me a cookbook from her class that I treasure and where these recipes are from.

These dishes, while they may look complicated, are actually a super easy, quick, and delicious weeknight meal. You’ll want to start the process by cutting the chicken into bite-size pieces, about half an inch or so, so they cook quickly and absorb that delicious sauce we’ll be making!

Then you’ll wash and slice the onions, celery, mushrooms (if using), and cashews, into bite-size pieces. I like to leave the snap peas and bean sprouts whole, but you can also chop these in half.

In a small mixing bowl, we’re going to combine cornstarch, soy sauce, sugar, & salt to create a flavorful slurry!

In a large skillet or Wok, add a small amount of cooking oil and heat until hot. This is where things get fun! You’ll add the chicken to the skillet and cook over medium heat until completely cooked through. This should only be a few minutes since we chopped the chicken pretty small. Then you’ll add the peapods, celery, mushrooms (I omit these, not a fan of the texture), water chestnuts, and broth.

Cover the mixture and cook for two minutes, then add the remaining veggies! Finally, simmer for one minute and add soy sauce slurry mixture, stirring constantly until thickened.

Serve immediately over hot white rice or the fried rice recipe I shared below.

Cashew Chicken Ingredients

1 lb. boneless, skinless chicken breasts

1/2 lb. peapods

1/2 lb. mushrooms

4 green onions

1/2 lb. bean sprouts

1 c. celery

1/2 lb. water chestnuts

1 c. chicken broth

1/4 c. soy sauce

2 T. cornstarch

1/2 t. sugar

1/2 t. salt

1 c. cashews

1. Wash the chicken thoroughly. Cut chicken into bite-size pieces.

2. Wash and slice veggies into bite-size pieces.

3. In a small mixing bowl, combine cornstarch, soy sauce, sugar, & salt.

4. In a large skillet, add a small amount of cooking oil and heat until hot.

5. Add chicken to skillet and cook over medium heat until completely cooked through.

6. Add peapods, celery, mushrooms, water chestnuts, and broth.

7. Cover the mixture and cook for two minutes.

8. Add bean sprouts, onions, and cashews.

9. Simmer for one minute and add soy sauce mixture, stirring constantly until thickened.

10. Serve immediately over hot rice.

Fried Rice Ingredients

1 1/2 c. long-grain white rice

1 lb. bacon

2 eggs

1 bunch green onions

1 T. soy sauce

Fried Rice Recipe

1. Cook white rice according to package directions and set aside. (I throw mine in the rice cooker and make the chicken, then start this recipe, and the rice is done just in time to add it at the end)

2. Cut bacon into quarters before cooking.

3. In a large skillet, fry bacon until crisp. Remove from skillet and pat off grease. Set aside.

4. Drain grease, but do not clean the pan.

5. Scramble the eggs in the remaining bacon grease and season with salt and pepper.

6. Chop green onions and cook with eggs until tender.

7. Return rice and bacon to skillet with eggs and onions.

8. Add soy sauce a small amount at a time until the right taste is reached. (This is fun because you get to keep eating the fried rice!)